Chicken and Green Beans in Red Curry

Submitted by jrusk

"I really enjoy Thai food. This recipe is so easy and flavorful. In the Thai dishes I've eaten green beans are usually served very crisp. I generally don't leave mine crisp but in Thai cooking it just seems to work. I use this recipe to use up leftover vegetables too; steamed broccoli is a great addition."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4

ingredients

• 2 skinless chicken breasts, thinly sliced
• 1 lb green beans
• 1 tablespoon olive oil (veg. oil)
• 1 -2 tablespoon red curry paste (personal taste)
• 1 -2 teaspoon hot chili sauce (Asian style)
• 1 onion, small, chopped
• 2 garlic cloves, mined
• 1 (13 1/2 ounce) can coconut milk (or lite)
• 1 tablespoon fish sauce
• 1⁄2 - 1 cup fresh basil leaf (loosley packed)

directions

1. Heat oil in large pan.
2. Add curry paste and stir until bubbling.
3. Add onions, garlic, and hot chili sauce. Saute 1-2 minutes.
4. Add chicken slices, brown on one side. Flip chicken and add green beans on top cooking for 2-3 minutes. Optional: Cover to help cook green beans.
5. Completely mix in green beans.
6. Add coconut milk and fish sauce Simmer for 5-10 minutes.
7. Test green beans to your personal crunch preference.
8. Mix in basil leaves right before serving.
9. Serve over brown rice.
10. Note: If I'm not serving this over rice I'll mix in cornstarch to thicken the sauce.